Lemon Risotto with Margherita® Prosciutto and Shrimp

Ingredients

• 16 ounces arborio rice 
• 4 servings arugula fresh for garnish
• 6 tablespoons butter 
• 1 quart chicken stock see hot
• 1 cup cooking wine dry white such as pinot grigio
• 2 cloves garlic chopped
• 1  lemon zest juiced
• 2 tablespoons olive oil 
• 1 tablespoon parsley chopped
• 8 ounces pancetta julienned sliced margherita®
• 1 pound shrimp raw deveined peeled (26 to 30 count)
• 4 ounces romano cheese freshly grated
• 3 tablespoons shallots red chopped

Equipment

• bowl
• frying pan
• ladle
• pot

Directions

1. Heat chicken stock in separate pan.
2. In large 4 quart pot, heat olive oil on medium heat.
3. Saute shallots and prosciutto for 3 minutes.
4. Add garlic; saute for 2 minutes.
5. Turn up heat to Medium-High.
6. Add rice and lemon zest, cook 2 to 3 minutes, stirring constantly.
7. Add lemon juice and wine until reduced.
8. Add one 8-oz. ladle chicken stock to rice until absorbed. Keep the rice at just a simmer; continue process for 10 to 15 minutes.
9. Add shrimp before last ladle of stock.
10. Add butter and Romano cheese, stir in well.
11. Place in serving bowl and top with fresh arugula and parsley.